Almond ChiaFrench Toast

Growing up, my mother made the most delicious French Toast. It wasn’t standard French Toast, for me it stood out - it was simple, often with fresh parsley, making it more savory in style.

That is until we doused it in maple syrup!

I have missed the flavor and weekend ritual of French Toast and wanted to recreate something without eggs, butter, and milk and add a healthier spin to a breakfast favorite.

Inspired by many recipes out there - I finally perfected our families’ favorite. We could literally eat this every weekend, and often do, both days…. Oh, who am I kidding, I could eat this every day!!!

INGREDIENTS

1/2 LOAF STALE CIABATTA BREAD

1 CUP ALMOND MILK

1 1/2 TABLESPOON CHIA SEEDS

1 TEASPOON VANILLA EXTRACT

1/8 TEASPOON CINNAMON POWDER

I think Ciabatta really lends itself well to French Toast, it has a good hearty crust and soft fluffiness inside. If you can cut it and it’s not moldy, it’s not too old. It’s quite amazing how much it will soften. This is such a great use for other breads that have turned to a brick or weapon on your counter!!

Blend almond milk, chia seeds, vanilla and cinnamon in a high-speed blender until fully combined and the chia seeds have broken down. Pour into a wide mouthed bowl and pop into the fridge while you do the rest of the prep.

Slice a stale loaf of 4-day old ciabatta bread into 1/2 inch slices.

Pre-heat a pan on the stove (pro-tip - google ”how to properly heat a pan” and be prepared to have your cooking experience transformed!!)

Begin soaking the bread slices in the mixture, squeegee off the excess with your fingers and place in the pre-heated pan (I don’t use butter or oil, but if you do, that’s cool). Allow them to sit about a minute before touching them. Give the pan a gentle shake and once they move freely give them a little squish on the top to help further cook the insides.

Flip and repeat.

They can burn quite quickly so be sure to keep an eye on them and keep the heat between medium and a bit lower.

Serve with maple syrup and fresh berries or however you like.

Fun tip: The batter can actually be made a day or two in advance, if desired…. Makes for a wonderful surprise on cold mornings when you’re car-camping! You can even precut the bread and have no fear that it will get stale!!!